Preheat oven to 350˚F. Line a sheet pan with foil or parchment paper for easy clean up. Slice the top off of each roll (about a quarter of the roll) and set the tops aside.
With a small, sharp knife, cut around the edge of the roll, leaving a 1/4-inch rim. Extend your knife almost to the bottom of the roll but don't cut through the bottom. Once you've cut all the way around, use your knife to gently "wedge" out the center**. If it doesn't all come out, use your fingers to pull out the rest. You can also compress the inner walls of the rolls with your finger a bit to make the opening a bit larger, to accommodate your eggs. This will depend on the size of your rolls and eggs. Test an egg with one of the rolls to see what works best.
Check each roll when you finish by holding it up to the light. If you notice a small hole, take a small piece of bread (from one of the cutout centers), place it over the hole and push it down with your finger to form a little "plug" for the hole. (See pictures in the post for this.)
Brush the rims and outsides of each roll with melted butter (about 1 teaspoon per roll) and place on prepared pan. The butter will make the rolls super crisp and delicious after baking. (If you're watching your calories, this only adds 34 calories per serving but adds tons of flavor). If prepping ahead, place all rolls on a baking sheet at this point and cover with plastic wrap or foil till just before baking time.
Break an egg into a small bowl (check for any tiny bits of shell) and carefully pour it into the "bread basket". Repeat for all the rolls and eggs.****. Bake for 18-22 minutes. Remove from oven and let sit for 2-3 minutes. Sprinkle with your choice of fresh herbs (I used dill and thyme). Serve and enjoy!
The last 5 minutes of baking, pop the tops in the oven and serve these fun little "toasts" on a pretty plate with a jar of jam. All you need is fresh fruit for a fabulous breakfast or brunch!
*The size of your rolls will determine what size eggs you should use. If your rolls are fairly large, medium or large eggs will work well. If the rolls are small dinner size rolls, you may need to use small eggs. I recommend trying one roll out with an egg before finishing prep. **Save the centers to make bread crumbs for future use. Just allow them to dry out, then whirl them around in a blender. ***If you find your eggs are too large for your "baskets", and you don't have the option of smaller eggs, you can pour off a little of the white before adding it to the bread basket. I found the best way to do this, is to break the egg into a measuring cup with a spout. If the white is very thick and you can't pour off just a little, begin to pour, then cut a bit of the white off with a kitchen shears. **** Baking time with depend on the size of eggs as well as the size of the rolls. Use this recipe as a template. In other words, feel free to change up the size of the rolls and the eggs. Use large rolls and eggs. Make as few or as many as you want. Use your favorite fresh herbs or dried herbs. Italian seasoning is great.
Baked Eggs in Bread Baskets
Amount Per Serving
Calories 231Calories from Fat 108
% Daily Value*
Total Fat 12g18%
Saturated Fat 5g25%
Total Carbohydrates 20g7%
Dietary Fiber 1g4%
* Percent Daily Values are based on a 2000 calorie diet.